For this recipe, once you have started the
nd refrigerate until required.
For the risotto, bring stock and 2
he oven to 400\u00b0F. For the gremolata, combine parsley, lemon
For the Salmon:
Preheat oven
utternut on medium-low heat for 5 minutes then add garlic
Place the farro in a bowl, and pour
oil in a saucepan. Add farro and reduce heat to simmer
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
he garlic and continue cooking for another minute. Add 3/4
fore adding another.
Cook for approximately 25 to 30
side.
To make the risotto, heat 1 tbsp oil in
y making a basic white risotto. Peel and finely chop the
For the crust, mix the breadcrumbs,
uree is dry.
For the Risotto.4 cups risotto rice, 6 quarts
Steps #2 through #6 are for the Veggies.
In a
tart by preparing the glaze for the chicken; mix together a
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.